Aloo parathas cooking on a hot griddle

Aloo Paratha Recipe (Punjabi Potato Stuffed Flatbread)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Aloo paratha is the Punjabi breakfast that fills the whole house with the smell of toasted wheat and cumin. A spiced mashed potato filling is sealed inside whole wheat dough, rolled out and cooked on a hot tawa with ghee.

The common problem is a paratha that tears while rolling. This recipe fixes that with a dry filling, a soft dough and one simple sealing step.

Why you will like this version

  • The filling stays inside, with no tearing.
  • Ready in 50 minutes with pantry ingredients.
  • Works with a tawa, skillet or flat pan.

What is aloo paratha?

Aloo means potato and paratha is a layered or stuffed flatbread. It is eaten with yogurt, pickle, butter or a cup of chai, and it is a classic weekend breakfast across Punjab.

Ingredients that matter

  • Boiled potatoes: cool them fully and mash while dry. Wet potato is the main reason parathas tear.
  • Atta (whole wheat flour): use fine chapati atta for a soft dough.
  • Spices: cumin, coriander, red chili, chaat masala and fresh green chilies and coriander.

Tips for parathas that do not tear

  • Make the dough soft and let it rest for 20 minutes.
  • Keep the filling about half the size of the dough ball.
  • Dust lightly with flour and roll with gentle, even pressure.
  • Cook on medium-high heat so the steam does not build up inside.

Aloo Paratha Recipe

Aloo Paratha

Whole wheat flatbread stuffed with spiced potato and cooked on a tawa with ghee.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 parathas
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat atta plus extra for dusting
  • 1/2 tsp salt for the dough
  • 3/4 cup warm water add gradually
  • 3 medium potatoes boiled, peeled and cooled
  • 1 tsp cumin seeds lightly crushed
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1/2 tsp salt for the filling
  • 2 tbsp fresh coriander chopped
  • 1 green chili finely chopped
  • 4 tbsp ghee or oil for cooking

Method
 

  1. Mix the atta and 1/2 tsp salt. Add warm water gradually and knead for 5 minutes into a soft dough. Cover and rest for 20 minutes.
  2. Mash the cooled potatoes until smooth with no lumps. Mix in cumin, coriander powder, red chili powder, chaat masala, salt, coriander and green chili. The filling should be dry.
  3. Divide the dough into 6 balls. Flatten one into a 3 inch circle, place about 3 tablespoons of filling in the center and pinch the edges together to seal.
  4. Flatten the sealed ball, dust with flour and roll gently into a 6 to 7 inch circle, turning as you roll.
  5. Heat a tawa over medium-high heat. Cook the paratha for 40 seconds, flip and cook for another 40 seconds.
  6. Brush with ghee, flip and cook until golden brown spots appear on both sides, about 1 minute more. Repeat with the remaining parathas and serve hot.

Notes

Serve hot with yogurt and pickle. Cooked parathas keep for 2 days refrigerated.

Frequently asked questions

Why does my paratha tear?

The filling is too wet or too much, or the dough is stiff. Dry the mashed potato, use less filling and rest the dough.

Can I make them ahead?

Yes. Cook them, cool completely and refrigerate for up to 2 days. Reheat on a hot tawa.

What do I serve with aloo paratha?

Plain yogurt, butter, mango or lime pickle and hot chai.

More from the atlas

More from the atlas